Mom's Cream of Broccoli & Pea Soup
Submitted by rea
Cream of broccoli and pea soup with puréed fresh broccoli, sweet peas, and silky half-and-half. A classic homemade soup smoother than canned and far brighter in color.
YIELD
8 servingsPREP
30 minCOOK
30 minREADY
60 minThe kind of soup that wins over broccoli skeptics. Broccoli and onion simmer until just tender, then peas join for the last few minutes to keep their grass-green color and natural sweetness. Everything purées into a velvety base before getting finished with cream and a touch of butter-cooked onion for body.
Two onions, two stages. Half goes into the simmer for sweet, dissolved background flavor. The other half gets sweated soft in butter at the end and folded back in for texture and depth. It’s the trick that takes this from a flat purée to a soup with real layers.
Sieve the purée after blending if you used a regular blender. A few tough fibers can sneak through and ruin the silk.
Chef Tips
- Add the peas only at the end, longer cooking turns their color army green and their flavor flat
- Use chicken stock for a richer base, water keeps it lighter and lets the broccoli lead
- Adjust the cream to your texture preference, evaporated milk or skim makes a lighter soup with the same body
- Bring the soup just under a boil after adding cream, a hard boil can break the dairy
Variations
- Stir in grated cheddar or a swirl of crème fraîche for a richer finish
- Garnish with crisp bacon bits and croutons for a heartier lunch bowl
- Substitute mint or basil for chives to brighten the pea flavor
Ingredients
Directions
Simmer the broccoli and half the onion in the water or stock for 15 minutes or until tender.
Add the peas and simmer 5 minutes longer just to cook through.
As you are simmering, be sure to keep the level of the water constant so that it does not evaporate too much.
When the vegetables are tender, purée the mixture through a food mill or blender.
If you purée it with a food processor or a blender, pass the purée through a sieve to remove any tough bits.
In a clean saucepan heat the butter.
Add the remaining onion and cook for 5 minutes, over low heat or until very tender but not brown.
Add the flour and cook for a few seconds.
Whisk in the strained purée, bring to a boil and simmer for 10 minutes, stirring on occasion to make sure the flour does not stick to the bottom of the saucepan.
Gradually add the half and half or evaporated milk and adjust it to the texture you like.
Bring the liquid to just to under a boil; season to taste with salt and pepper.
Ladle out and garnish with chives if needed, and serve with croutons or bread if you wish.
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